Cannellini Bean Muffin

They contain NO flour, are truly good for you, easy to make, Kids will LOVE them… need I say more…

…Oh Yes, they are YUM!

I made a tray and we ate them over two days.

This recipe makes 12 Large Muffins – or 16 smaller ones…

Cannellini Bean Muffin Ingredients:

800g Cannellini Beans in water – drained

2tsp ground cinnamon

100g oats (rolled oats – porridge oats)

4 large eggs

2tbsp rapeseed oil

2tsp vanilla extract

4 tbsp maple syrup

zest from 1 large orange

170g carrots – grated

100g raisins

100g pecan nut halves – keep one aside for the top of each muffin

2 tsp baking powder

Optional: These muffins are already a little sweet – from the raisins and maple syrup. I wanted to give them a touch more sweetness – so I added a tsp liquid stevia. If you want to add a little more sweet then choose a sweetner to suit you – sugar or artificial – according to taste!

Cannellini Bean Muffin Method:

Heat your oven to 180°C / 256F

Line muffin tray with paper cases

Make your bean paste by adding the beans, cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest into a bowl and blitz till you get a smooth paste.